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Carving Video
How To: Carving Master the first step in good presentation.
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How To: Carving


Master the first step in good presentation.

Toolkit

Toolkit
  • Chef's knife or carving knife
  • Carving fork
  • Cutting board
  • Serving platter
  • Paper towels

Let it Rest

Let it Rest
  • Give a roasted bird 10-15 minutes at room temperature:
    • To ensure peak flavor by letting the juices settle back into the chicken or turkey. Carve too soon and they’ll run out.
    • So that it cools off enough to handle.
  • The wait is worth it when you treat yourself to the “oysters,” tender chunks of meat tucked behind each thigh.

Parts Chart

Parts Chart

Parts Chart


Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

More How-Tos

More How-Tos

Cooking with Parts
Cooking with Parts
Butterfly a Whole Bird
Butterfly a Whole Bird
Cutting Up Raw Chicken
Cutting Up Raw Chicken
Slicing and Cubing
Slicing and Cubing

View More


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